Saturday Surprise Biscuits: Brazilian Un-Cheese Rolls/Biscuits (Gluten Free, Grain Free, Dairy Free, Egg Free, Vegan +)

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The surprise with these grain-free, vegan Brazilian UnCheese Rolls (also known as biscuits here in the South) is threefold. Or is it fourfold? Hmmm. We’ll have to see. First, I didn’t plan on making these biscuits today, so it’s a surprise that they’re showing up on gfe today, even though I’ve been formulating this recipe in my mind for a week now. It’s been “percolating” ever since I saw Deanna’s Gun Powder Biscuits. I really liked the look and sound of Deanna’s biscuits, but here’s the thing … Deanna’s recipe called for garbanzo bean flour. As much as I love chickpeas … roastedmashed for a scrumptious, healthy appetizeradded to my vegetarian chili, in Mary’s (Gluten-Free Spinner) awesome salad, and so on and so forth … I do not like chickpeas in the form of flour. In fact, chickpea is an affectionate term to me that calls to mind sweet nothings like “my dear little sweet pea” (just insert “chickpea” for “sweet pea”). However, the name garbanzo bean—especially in the form of flour—is rather obnoxious, like the kid who’s always too loud in the classroom and is never quite as funny as he thinks he is. That is how I think of garbanzo bean or garbanzo bean flour. Don’t bother telling me that garbanzo flour is made from my beloved chickpeas and the two are synonymous. That’s some sort of Frankenstein story to me. Do you know the real story of Frankenstein by Mary Shelley? The monster started out as a curious, gentle, kind being, but he became mean after he was treated so badly by his creator, Victor Frankenstein, and others. Chickpeas are tender and “sweet” … when processed into garbanzo bean flour, my feeling is that they go to the dark side. But I digress a bit.

The important thing to know is that Deanna’s recipe called for garbanzo bean flour and no way was I using that. I knew I had some Red Pepper Hummus in the fridge, made from chickpeas, of course (not garbanzo beans … take that!). It was left over from our support group meeting. (Incidentally, here’s a terrific recipe for a non-chickpea/non-garbanzo bean Roasted Red Pepper Hummus from my friend Amber.) I don’t keep crackers in the house and Mr. GFE does not like hummus. I like being able to use up leftover ingredients, and using them in new and creative ways. I thought to myself, “If I add some of the leftover hummus to the recipe, will it take the place of both the garbanzo bean flour and the shortening?” And, furthermore, will the consistency of the hummus act as a binder so that psyllium powder (or Deanna’s alternative suggestion of flax seed) will not be needed? I’m interested in trying psyllium powder, but haven’t found it in my area yet and I far prefer keeping my ingredients list simple when I can. My last consideration was the red pepper flavor component of the hummus. You see some of my friends have used red peppers to achieve a cheesy flavor in recipes (e.g., Lexie’s Raw Nacho Cheese Sauce). Deanna’s recipe called for arrowroot. I prefer to use tapioca flour, which I can purchase very inexpensively at out local Asian market. So looking at Deanna’s recipe and also one that I’ve been using for many years (from the church cookbook of my youth since before my marriage), I came up with a slightly different roll/biscuit recipe than either. When I mixed it all together, the batter looked pretty good, but still seemed too thin. So I used my grain-free secret weapon (another surprise?) … coconut flour. I added one teaspoon of coconut flour and let the batter stand a moment. It still seemed too thin. So I added another teaspoon of coconut flour and let the batter “sit” a bit more. That additional amount yielded a suitable thickness for drop biscuits.

So the second and third surprise factors are: hummus as the “secret ingredient” and the fact that the red pepper factor for the hummus makes these biscuits have a “cheesy” taste. The fourth surprise? Coconut flour as the thickener. I am in love with these biscuits (or rolls, if you prefer). They come out fairly flat. If you didn’t know better, looking at them, you might think they were a cookie. They have that cookie sort of appearance. And while these biscuits come out flat, they don’t come out so flat that you can still cut into the top and make a flap. Under that flap you can slide in some butter (vegan, if you like), or any other ingredient that you enjoy with biscuits/rolls. I inserted a piece of salami in ours for a nice simple lunch today. I also tucked in a small piece of cheese for Mr. GFE and spread a small amount of Majestic Garlic Spread, basil flavor, on mine. For my second “taste,” I used two biscuits to create a basil salami sandwich. Both methods yielded some very scrumptious bites!

Mr. GFE is not a hummus fan and he loved these biscuits. He agreed that these biscuits did have a flavor of cheese like that in Kate’s Brazilian Cheese Rolls (which we love as rolls or pizza dough). Even better, these biscuits also had that moist, chewy center very similar to that of a Brazilian Cheese Roll. When warm or at room temperature a little while after coming out of the oven, these rolls have no chickpea/hummus taste at all. But you can detect a bit of a chickpea/hummus flavor after they’ve sat for a while and the flavors have melded. It’s not objectionable in any way, and they stay moist and seem to get a bit chewier with sitting, but in the interest of full disclosure I did want to mention that. Hummus fan or not, I think you’ll love these and now if you have leftover hummus, you have a great reason to make some tasty biscuits!

Brazilian Un-Cheese Rolls/Biscuits (Gluten Free, Grain Free, Dairy Free, Egg Free, Soy Free, Vegan)
(Click here for a printable version of this recipe.)


¾ cup dairy-free milk (I used almond milk; dairy milk will work fine, too, for a non-vegan version)
½ cup red pepper hummus (homemade or healthy, purchased brand)
1 cup almond flour, packed
2/3 cup tapioca flour
2 tsp baking powder
¼ tsp salt
2 tsp coconut flour


Preheat oven to 450 degrees Fahrenheit. Grease or line one large baking sheet with parchment paper.

In a large bowl, add milk and then hummus, stirring until fairly well mixed.

Add almond flour, tapioca flour, baking powder, and salt. Mix well.

Add coconut flour. Mix and let sit for about 3 to 5 minutes, until batter is visibly thicker—like biscuit dough—when stirred.

Drop a heaping teaspoon of batter onto the baking sheet and then drop a little more on top of that. That second dollop of batter on top the first is important. Without it, your biscuits will be too thin and cook too quickly. (Using a larger serving utensil like an ice cream scoop might be a workable solution that would allow one “dollop” only, but I didn’t try that.) When dropped, batter will not spread past a 3-inch radius, and will not spread further when baked. So batter for the biscuits may be dropped fairly close together.

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Bake for about 10 to 12 minutes. Tops will take on a light golden appearance and look done, and bottoms of biscuits will be a nice even brown.

Makes about one dozen 3-inch biscuits

Inspired by Deanna’s (The Mommy Bowl) Gun Powder Biscuits

gluten free, dairy free, egg free, vegan, grain free, rolls, biscuits, Brazilian cheese rolls

This recipe is linked to Wellness WeekendAllergy-Free Wednesday, Gluten-Free Wednesday, and Pennywise Platter Thursday.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


91 Responses to “Saturday Surprise Biscuits: Brazilian Un-Cheese Rolls/Biscuits (Gluten Free, Grain Free, Dairy Free, Egg Free, Vegan +)”

  1. cheryl on March 10th, 2012 8:33 pm

    Okay, I’m totally intrigued by this one. That sounds awesome!

    • Shirley on March 12th, 2012 12:35 pm

      Hi Cheryl–I hope you love these biscuits if you give them a try. A few folks have already made them and raved. :-) I’m kinda sad that I don’t have any more hummus on hand. I think it will become a staple in my house now. ;-)


  2. KarenO on March 10th, 2012 8:38 pm

    Is anyone going to try this using an ice cream scoop? If so, please let us know how that works out!

    • Shirley on March 12th, 2012 12:37 pm

      Hi Karen–I’ll try the ice cream scoop method next time and update the recipe and leave a reply to you. It still might take two scoops depending on how big one wants one’s biscuits. ;-) But really it’s no big deal to spoon the batter onto the baking sheet either.


  3. Deanna on March 10th, 2012 8:48 pm

    Wow! My inspiration led to something totally new – and totally yummy sounding. I’d used hummus in the past to make crackers (2 ingredients – hummus and flax seeds), but I hadn’t thought of using hummus in other baked goods. I LOVE it.

    I should try tapioca again. The kiddo’s dad hated it, so we never used it. Not so much a factor anymore, and it is way cheaper than arrowroot. I’ve found they’re pretty interchangeable in terms of consistency.

    So glad to have been an inspiration and I will definitely be trying this the next time I have leftover hummus. (I just threw some out last week, knowing I wasn’t going to get through it. Darn it!)

    • Shirley on March 12th, 2012 12:44 pm

      Hey Deanna–Now I’m trying to remember if I saw your cracker recipe … two-ingredient crackers are pretty awesome!

      A lot of folks complain about tapioca flour/starch. It seems that it can go bad with an off taste (although some folks don’t realize that’s the problem initially), and going bad is often a problem with certain brands it seems. Like I said, I get mine at the Asian market. I’ve never had a problem with it going bad and I keep it in my pantry for months at a time. I agree that tapioca flour/starch and arrowroot are pretty interchangeable.

      Thanks again for being my inspiration! And I love that I have just saved tons of folks from throwing away leftover hummus in the future. ;-) BTW, so far I’ve gotten reports back on this recipe being made with plain hummus and garlic hummus and both readers who made them loved them. I think I’ll be buying hummus on a regular basis from now on! It will be fun to experiment with different flavors!


    • Tabitha on November 17th, 2012 7:12 pm

      I second the tip on tapioca flour. If it had a bad taste or after aroma that stuck in your nasal cavity, you probably have bad flour. I got more from the Asian store and later Azure Standard and have had no taste issues since.

      Thanks for this idea for hummus. I often run out of veggies to dip with.

      • Shirley on November 17th, 2012 7:41 pm

        Hi Tabitha–Thank you so much for sharing your experience with Deanna! Tapioca flour is a great tool in gluten-free baking, so it’s a shame when folks don’t know about good sources. I’m glad you found some! I know many love Azure Standard products. :-)

        Btw, I don’t think I’ve ever welcomed you here at gfe; I’m so sorry. I somehow missed replying to your previous comment (quite some time ago I see). :-(

        Now you can make these rolls whenever you have leftover hummus! They are definitely better when made with roasted red pepper hummus, but any hummus will work. ;-)


  4. Ellen (Gluten Free Diva) on March 10th, 2012 8:53 pm

    These almost look like corn muffin tops. I LOVE that you experimented and went with your instincts. And I LOVE your desire to use food you already have in new ways. It’s kind of like “repurposing” gifts, but you use food instead:).

    • June on March 10th, 2012 10:47 pm

      Ellen, Beautifully said! I like that re-gifting concept! It’s June :)

    • Shirley on March 12th, 2012 12:49 pm

      Hey Ellen–They do sort of have that corn muffin top appearance with their coloring and dome appearance! (The “original” muffin tops are definitely a good thing! Hehe.) When I’m experimenting like this, it’s the true me and I’m absolutely joyful. I’ve gotten away from that some on gfe due to commitments I’ve made, but I’ll be “cleaning house” and returning to it very soon. :-) And how did you know that I re-purpose gifts, too? ;-) I just hate wasting things.

      Thanks for stopping by and taking the time to comment, dear!

  5. Amber on March 10th, 2012 9:06 pm

    Holy moly Shirley! These look incredible! Perfect timing with my red pepper hummus, No? Thanks for the link love. But back to these biscuits. I’m just really impressed with your recipe here. I know you’ve been moving in a grain-free direction and I love how you are creating such practical recipes for yourself (and for us). I keep looking at the ingredients wondering if these could be made SCD? Bread products are really lacking in the world of SCD. Perhaps, but I am going to print this out and play around. They just look really fantastic and substantial…and I love how they have a “cheesy” flavor.

    Thanks for the great recipe!


    P.S. Don’t you just LOVE salami! Mmmmmmm!

    • Deanna on March 11th, 2012 9:32 am

      What would need to be taken out to make them SCD?

      • Amber on March 12th, 2012 4:59 pm

        Hi There Deanna,

        Great question. The SCD prohibits the use of starch. It’s a restrictive diet, but it provides an a great opportunity for creativity! (This is how I look at it anyway). :-)

        I’ve attached a link with a comprehensive list of SCD legal and illegal foods.

        Hope this helps!

        Be Well,

        • Shirley on March 15th, 2012 11:14 pm

          Thanks for sharing more, Amber! :-)


    • Shirley on March 12th, 2012 1:12 pm

      Thanks so much, Amber! How about that serendipity, huh? Love it! Yes, I’m moving to grain free and I’m always about practical recipes. The way I see it, I don’t (and won’t) spend hours in the kitchen and neither should anyone else. ;-)

      Aren’t the almond bread recipes (like the two I have here on my site) SCD friendly? If not, what are the forbidden ingredients? And as Deanna asked, what’s not allowed here? I’m drawing a blank, but have not done a comparison of the recipe to the “allowed/not allowed” list. Tapioca? Anyway, best of luck in your playing around. You are a great recipe creator, so I’m sure you’ll figure out a way and then you’ll be loved more than ever. :-)


      p.s. Really good salami is fabulous. Especially on great rolls or crackers. :-)

      • Amber on March 12th, 2012 5:04 pm

        Hi There Shirley,

        Your roll is amazing and sooo very close to SCD (as mentioned above with Deanna, starch is prohibited on SCD).

        I’m super excited about playing around with recipes to create more of a “bread” base. This is my biggest challenge.

        Never say never in the kitchen, right! :-)

        Have a beautiful day Shirley,

  6. June on March 10th, 2012 9:18 pm

    I so like your creative thinking. I am so excited to try your recipe! Thanks for this.

    • Shirley on March 12th, 2012 1:14 pm

      Hi June–Thank you so much! I hope you love it as much as those of us who’ve made it do! :-) And BTW, welcome to gfe … I’m so happy to have you here!


  7. Gretchen @gfedge on March 10th, 2012 10:13 pm

    These are a surprise – much lower in carbs than the usual Brazilian recipe. Thanks for sharing!

    • Shirley on March 12th, 2012 1:47 pm

      Hi Gretchen–Well, it looks like that’s another surprise element. ;-) Thanks for the heads up! Hope you enjoy them!


  8. Ricki on March 10th, 2012 11:53 pm

    I love the sound (and look) of these biscuits!! What a creative, most excellent recipe! Great idea to make use of that hummus. Thanks so much for linking these this week to WW, Shirley! :D

    • Shirley on March 12th, 2012 1:18 pm

      Thanks, Ricki! Much appreciated! I can’t wait to make these again. Now I’ll be doing the happy dance any time there’s hummus in the house, because surely 1/2 cup can be spare or will be left over, right? ;-)

      You know I love Wellness Weekend and am so glad when I can join in! There are always AMAZING recipes there … thank you for hosting!

      • Ricki on March 14th, 2012 9:44 pm

        Thanks, Shirley! I wanted to pop back (guess I didn’t yet!) and say I made these a couple of days ago and just loved them. I used plain (ie, not spicy), homemade hummus so that they would taste more like a regular bread (and as you now know, I had plans to slather a sweet nut butter all over them!). It worked perfectly. My batter was a little thin so I added more almond meal and they held up great (though I did have to bake them a bit longer for the middle to cook). Great recipe. I have an herb version in mind for next time!

        • Shirley on March 15th, 2012 11:33 pm

          Hey Ricki–Thanks for coming back … “for real” this time! ;-) I’m glad that yours worked with a small change. And just the thought of them with your butterscotch walco nut butter … well that makes me swoon! Will be looking forward to your herb version for sure.


  9. Trish on March 11th, 2012 2:25 am

    Thank you so much for these wonderful biscuits. I just made them and ate two right out of the oven and they were so tasty! Costco sells 2 oz. individual servings of hummus and that’s what I used. I am planning to use them for a sandwich tomorrow and I think using two with turkey in between will be perfect. I am g/f,d/f,e/f,soy/f, nightshade free & chicken free. Even with all the things I have to work around, your recipe was perfect for me. My hummus didn’t have pepper in it since that’s a nightshade so mine are probably not as spicy as yours but they are still excellent!

    • Shirley on March 12th, 2012 1:22 pm

      Hey Trish–Your prompt and wonderful review tickles me pink! :-) So cool that Costco has those individual servings that will work perfectly for the recipe. It’s great to know that plain hummus works just fine in this recipe, too. :-) Another reader made her biscuits using garlic hummus because that’s what she had on hand. I’m not sure if that works for you, but it’s great to know that this recipe will turn out well using different flavors of hummus.

      I hope you enjoyed your sandwich! It sounded really good.

      Thanks so much for taking the time to share with us all!

      • Trish on March 15th, 2012 3:17 am

        You were right that the next day there is a stronger “bean” taste, not objectionable but definitely stronger than when just made. They made a great sandwich bread. I decided to experiment the second time I made them and I used just 1/4 c hummus and 1TB ground flax with 3TB of water(flax & H2O mixed together until thickened) added to the wet ingredients, then I added 2TB of psyllium husks to the dry ingredients. The batter was very thick, I probably could have eliminated coconut flour but used it just as it was. I used a large cookie scoop (ice cream type) since I wanted large biscuits. I cooked them for 5 min. and then took them out and with an oiled hand, pressed them into the size rounds I wanted. I then cooked them another 13 min. or so. They turned out great and the next day there wasn’t any bean flavor. The texture was good and they held together well, perfect for sandwich bread. I rarely eat bread anymore and so these are a wonderful treat for me and they last well on the counter in a sealed container. Just wanted to share my experiment with you. Thanks again for a wonderful recipe!

        • Shirley on March 15th, 2012 11:37 pm

          Hi Trish–I’m so happy that you reported back with additional changes. I must use some of your ideas for sure. :-) Will be getting some psyllium powder to try soon. How lovely that you now have a bread that works well for you!


  10. Erin Elberson Lyon-GF Fitness on March 11th, 2012 9:19 am

    Shirley, your commentary on garbanzo bean flour literally had my giggling at my computer. These look great, and easy too! (gfe for the win!)

    • Shirley on March 12th, 2012 1:23 pm

      Hey Erin–Hehe. I was wondering if anyone was going to comment on that part of my post! I was telling the truth though, and I’m happy to give you a giggle. “gfe for the win” … I like that–thanks, Erin! :-)


  11. Ina Gawne on March 11th, 2012 9:57 am

    Shirley – these look fantastic! I’m with you on the whole chickpea/garbanzo thing – don’t like them. I always use pinto beans to make humus. I love the idea of turning these into a sandwich – yum!

    • Shirley on March 12th, 2012 1:26 pm

      Ina–I actually like chickpeas … just not chickpea/garbanzo bean flour, so I call them garbanzo beans when they’re in flour form. ;-) I LOVE the idea of pinto beans for hummus, too, though! I don’t think I’ve ever known anyone to do that. Is there a recipe on your blog? And yes, these biscuits make great sandwiches!


  12. Jeanette on March 11th, 2012 10:11 am

    Love the way you experimented with these ingredients to come up with a nice biscuit. I’ve been trying coconut flour a bit and find it a little tricky to work with so I enjoyed reading about how you used it to thicken your batter.

    • Shirley on March 12th, 2012 1:34 pm

      Hi Jeanette–Thanks so much. I share my recipe development food process from time to time because I don’t want anyone to think that it’s rocket science. It’s not, even with gf baking/cooking. We can all do create recipes. I want folks to get in the kitchen and play … and let thoughts of textures and flavors drift through their mind. Hopefully, they will be surprised at what recipes they can create! Being able to play in the kitchen and/or create such recipes is especially important for those with multiple food intolerances … when picking up a gf or gf/df (or more) cookbook usually just does not work.

      So far my experimenting with coconut flour has been in its raw form (to replace milk powder or protein powder) or in small amounts in baking. I’ve loved it for all those uses. I’ve not made a recipe that is strictly coconut flour and requires 5 or more eggs. Not sure I’m going to use it in recipes like that, but I like the results from how I’ve used it so far. :-)


  13. Jane on March 11th, 2012 3:28 pm

    I must admit that I do love chickpea flour, but I do think they can be overwhelming at times. Love the sound of these biscuits! They look so simple (and simply!) wonderful!

    • Shirley on March 12th, 2012 1:36 pm

      Hi Jane–I don’t think any flour should be /overwhelming/overpowering. Ever. I know we all have our personal preferences though and many love GB flour (see I can’t even say the name? LOL). I hope you will give these a try and see if they live up to your kind words! ;-)


  14. InTolerant Chef on March 11th, 2012 6:11 pm

    Great idea! Chickpea flour can be a bit too aggressive can’t it? Hommus is so yummy though, and what a wonderful way to use it in your recipe :)

    • Shirley on March 12th, 2012 1:38 pm

      InTolerant Chef–Aggressive!! Yes, that’s another great way of describing the flour form of my beloved chickpea. ;-) I’m glad you approved of my hommus/hummus biscuits, dear! :-)


  15. SunnyB @ andloveittoo on March 11th, 2012 7:11 pm

    These look amazing, Shirley! I love the idea of the crusty outside with chewy insides, I miss that type of bread. We’re very excited to try yours!

    • Shirley on March 12th, 2012 1:39 pm

      Hi Sunny–I’ll be waiting for your review and possibly some “Sunny tweaks.” ;-)

      Thanks so much!

  16. Susan Halloran on March 12th, 2012 8:29 am

    Shirley, thank you for all the notes that direct us to other recipes and blogs. These look delicious, but my precious son is severely allergic to chick peas! Strange, huh? So I’m going to look at your link to the red pepper humus made WITHOUT chick peas. Yea! Hope spring has sprung in your pretty area, and I hope to make it to a meeting again this spring or summer.
    Best regards,

    • Shirley on March 12th, 2012 1:45 pm

      Hi Susan–You’re welcome, of course. If you look around all of us here reading gfe, you’ll find lots of allergies/intolerances. Hardly any are surprising any more. Chickpeas are probably one of those foods that can be easier lived without than many others. Still, it would be fun for you all to try Amber’s lentil hummus or maybe Ina’s version made with pinto beans. Good luck with your experimenting! Just remember to portion out half a cup before everyone gets carried away on their snacking. ;-)

      Spring IS springing here. I bet it’s even more Spring like in your area south of here. I’m always amazed at how just being an hour south makes such a difference! Anyway, hope to see you at a meeting in the next few months! :-)


  17. Zoe on March 12th, 2012 2:56 pm

    Shirley, I love you! Your commentary comparing chickpeas and garbanzo bean flour to Frankenstein – well, let me put it this way: if it hadn’t been so late when I read this last night, I would’ve been in stitches. It actually made me think of something I’m in the progress of writing now.

    I’ve never used chickpea flour aside from a time when I think we made socca. It was some kind of bean cracker anyway and before we tried SCD for a year. (Bean flours aren’t okay on SCD, because apparently the beans aren’t soaked prior to being made into flour. Furthermore, chickpeas aren’t allowed due to their starch content.) Other than that, though, I can’t really get into using bean flours on a purely intellectual basis. But I’m open to the possibility that that could always change.

    • Shirley on March 15th, 2012 11:08 pm

      Hey dear Zoe–Haha, but thank you so much!! I can’t wait to see what you’re writing now that “related” to this post for you. ;-)

      I think Amber is planning to make a version using her chickpea-free hummus, but the tapioca starch must be replaced. Thanks for the knowledgeable input, dear!


  18. Ina Gawne on March 12th, 2012 3:35 pm

    Hi Shirley! Yes I do have a Pinto bean Humus recipe – will try to do a link here

    • Shirley on March 15th, 2012 11:11 pm

      Hi again, Ina–Thanks so much for sharing your link! I bet that hummus would make for some tasty biscuits/rolls, too. :-)


  19. Alta on March 12th, 2012 4:03 pm

    These look delightful, Shirley! And so simple to make.

    • Shirley on March 15th, 2012 11:13 pm

      Hi Alta–Thank you! Will be making them again tomorrow since Son is here. He flips over new recipes for gf/df bread/rolls. This evening we had Coconut Mama’s grain-free flatbread for our barbecues; he was in heaven. :-)


  20. Maggie on March 12th, 2012 8:45 pm

    Wow! This is a fascinating recipe Shirley. Science working at its best, I think! I love that they fit our bill and I have most of the ingredients on hand. I am addicted to Lexie’s Raw Nacho Sauce. In fact, we had it tonight and I told Callum it was called 2012′s Cheese Whiz :) I wonder if I could lower the amount of starch in this recipe? I’ll let you know if I try it!

    • Shirley on March 15th, 2012 11:17 pm

      Hey Maggie–I think that recipe of Lexie’s has become a favorite of many. Love the 2012 Cheese Whiz label. I will be interested in any variations for sure. See the ones that Trish made. They don’t reduce the starch (I don’t think), but they sound good. :-)


  21. Maggie on March 12th, 2012 8:46 pm

    PS I didn’t know you were such a chickpea flour extremist. Hehe.

    • Shirley on March 15th, 2012 11:17 pm

      Maggie–Haha … yes, a card-carrying chickpea extremist! ;-)


  22. Kim (Cook IT Allergy Free) on March 12th, 2012 11:48 pm

    Your aversion to garbanzo bean flour is pretty funny. Does it go right along with that aversion to raisins that you have too? LOL

    Now, these biscuits sound like such a perfect idea! I can honestly say that I have never thought of using left over hummus in a baked good! Now you know, of course, that I will have to try these!

    What a fun multitude of surprises here!! :)

    • Shirley on March 15th, 2012 11:21 pm

      Hey Kim–Yes, my garbanzo bean flour aversion and raisin aversion are pretty close in their severity. ;-) Keep that in mind for planning when you host me. :-)

      I hope you try these and enjoy them. I can’t wait to make them again tomorrow! I love surprises.


  23. Mary (glutenfreespinner) on March 13th, 2012 8:16 am

    Oh Shirley, these look wonderful! Yum! I, too, shy away from bean flour but love chickpeas and hummus. Being the only hummus fan in my home I often have leftover and now I know how I’ll use it. Your little salami sandwiches have me drooling! Thanks for the link-love too. XO


    • Shirley on March 15th, 2012 11:23 pm

      Mary–Ah, sounds like we’re of like mind! :-) I love that I’ve given you a way to use your leftover hummus. Oh, and I think the salami sandwiches will be on the menu for Son and I tomorrow. ;-)


  24. Linda on March 13th, 2012 12:52 pm

    I am completely with you on the chickpea/garbanzo thing and I dislike any kind of bean flour. These biscuits look great, Shirley, and those little sandwiches are calling to me.

    • Shirley on March 15th, 2012 11:25 pm

      Hi Linda–What is it about the power of little sandwiches? I agree. They are cute and delicious. :-)


  25. Michelle @ The Willing Cook on March 15th, 2012 10:13 am

    I’ve never thought about putting hummus in a biscuit, but this recipe looks fantastic! I just made gf biscuits last night that were only so-so. I’ll try your recipe next go around. Thanks for sharing again this week at Allergy-Free Wednesdays! As always, we hope to see you back again next week.
    ~Michelle, AFW Hostess

    • Shirley on March 15th, 2012 11:40 pm

      Hi Michelle–It was a moment of inspiration as I would have never expected to add hummus before either. Life is too short for so-so biscuits. ;-)

      AFW is fun. Thanks for being one of the hosts! :-0


  26. Laura @ Gluten Free Pantry on March 20th, 2012 4:57 pm

    I am so excited about this recipe Shirley! I have always wanted to make Brazilian Bread for my husband as I knew it was gluten-free, but avoided it because I didn’t want to make it with cheese. Now I have a fantastic recipe thanks to you to finally make it!

    • Shirley on March 22nd, 2012 9:39 pm

      Hi Laura–Thanks, dear! I hope that you both enjoy these rolls. I just picked up some hummus to make an individual pizza for my son using this recipe this weekend. Hoping it will be wonderful. :-) Fingers crossed all will work out for you!


  27. Kylie on April 11th, 2012 1:38 am

    These are so good Shirley!!
    Ethan was well impressed….he said they were absolutely delicious!! :-)
    I made my own red pepper hummus and used a tablespoon instead of 2 teaspoons of coconut flour. I also used your tip about using a ice cream scoop to put the batter on the tray.
    Do you know if they freeze well?

    • Shirley on April 11th, 2012 10:00 am

      Hi Kylie–I’m so thrilled that you and Ethan enjoyed these so much! Sometimes I’ve needed less coconut flour, too. Must depend on the thickness and texture of the hummus. Homemade hummus is awesome! :-) Lately, Son and I have used these as hamburger buns and sandwich buns, so I’ve just used a large spoon to spread them out more for baking, and added more as needed. Very easy to make, huh? Ours have never lasted long enough to freeze. Any leftover ones I send home with Son. ;-) Please let us know if you try freezing them!


  28. Kylie on April 13th, 2012 2:34 am

    Hi Shirley
    They freeze wonderfully!! :-)
    Just thaw and freshen them up in the oven and they turn out like they’ve just been baked!! So now I can make up lots of rolls and freeze them in zip-lock bags for whenever we fancy them. Thanks for such a wonderful recipe Shirley!! :-) x

    • Shirley on April 14th, 2012 7:10 pm

      Hey Kylie–Thanks so much for reporting back. That is indeed wonderful news! :-) I will need to make a bunch in advance for Son who is totally addicted to them. He had timed me making them! LOL Even with chatting non-stop with him, I can have a batch done in less than 20 minutes, but pulling some out of the freezer would really come in handy. ;-)

      I always appreciate your terrific feedback, Kylie! :-)


  29. Shannon Brown on June 21st, 2012 12:38 pm

    I just saw these on Gluten-Free Cat’s blog. I do need to try these. What made the bits of red you could see in the photos she took at your blogger’s retreat?

    • Shirley on June 21st, 2012 6:53 pm

      Hi Shannon–I think you and your hubby would enjoy these. They make great biscuits or rolls for sandwiches or hamburgers. You just make the circle of batter a little wider and perhaps cook a little longer if the batter is thicker than the average-sized biscuit. The bits of red come from the bits of red pepper in the hummus. The red pepper factor gives these rolls the slightly cheesy taste and the texture is reminiscent of Brazilian Cheese Rolls. The photo that Heather took is actually of the rolls she made at home. (You can see one of the rolls I made for our retreat peeking out from under her egg combo photo.) Please report back if you give these a try! :-)


  30. Lynne L on November 2nd, 2012 9:50 pm

    Hi Shirley! As usual, you have made me hungry lol. These look great…I’m going to try them on Sunday. How did I miss these in March???
    Interesting that you should mention Mary Shelley. Her hubby, Percy B., is an ancestor of mine. Some of the first born males in our family on my mom’s side have the middle name of Shelley. They were going to name me Shelley, but my grandmother nixed that! Thankfully, she also nixed Hazel, after Hurricane Hazel (which happened the year I was born). Two of my cousins ended up with that one! Although I’m sure I was a little hurricane when I was young!
    Thanks so much again! p.s. I don’t like garbanzo bean flour either, although I love chick peas & hummus

    • Shirley on November 2nd, 2012 11:13 pm

      Hi Lynne–Great to see you again! I’m so glad that you found these now, even if you missed them earlier. :-) How fascinating that you have a connection to Percy B. and, therefore, Mary Shelley. I read Percy, too, back in the day as my degree was in English and he was in the period I focused on. Wow on even coming close to having that name or Hazel (and that you have two cousins with the latter name)! And aren’t we all little hurricanes in our early years? Btw, Mr. GFE was born that same year.

      Back to the recipe discussion … it’s validating to know that you and others agree with me on flour vs actual beans and hummus. I hope you enjoy these, Lynne!


  31. Tabitha Teeter on January 9th, 2013 1:46 pm

    These were yummy. I could taste the almond as a nutty flavor, but that was no problem to eat. I had to wait for the oven to get hotter after cooking something else so mine looked more like flat drop biscuits because they sat another 15 minutes waiting to be heaped up. (Yours look smoother)

    • Shirley on January 9th, 2013 11:29 pm

      Hi Tabitha–I’m so glad you enjoyed these biscuits! These biscuits don’t appear the same all the time. I think it depends on the hummus, overall moisture content, oven temp, etc. They always taste great though. :-)


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